Determination of microbiological quality indices of vacuum-paked cottage cheese and prediction of their changes during storage
2002
Steinak, I. (Merchant Marine Academy, Gdynia (Poland). Dept. of Commodities and Cargo Science) | Kurlenda, J. (Provincial Hospital, Gdansk (Poland). Dept. of Clinical Bacteriology)
A microbiological evaluation of the quality of vacuum-packed cottage cheese shows that the microflora found in 22 percent of the samples examined indicates their poor sanitary condition. The microorganisms isolated most frequently were: facultative anaerobes - alpha-hemolytic streptococci and Enterococcus faecalis, and aerobes - Bacillus sp. Changes in the counts of alpha-hemolytic streptococci and Enterococcus faecalis in stored cottage cheese are presented by means of mathematical equations. It was found that Enterococcus faecalis is the most adequate index of the quality of vacuum-packed cottage cheese stored at low temperatures
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